Made a keeper for dinner the other day:
Dinner: 30 minutes.
Out of the blue, last week I found myself in possesion of six huge Anaheim chilies, two yellow squash, a zucchini and nine ears of fresh sweet corn. They came from reader Mary Ploszkiewicz, who invited me over to see her garden, which is growing out of control. She doesn’t even know how she’s going to harvest her tomatoes, as most are close to 6 feet tall, and crowded together in a dense forest.
I got home with the veggies and chopped up the squashes and cooked them with onions in a grilling basket. I husked the corn and put that on the grill next to the basket. Meanwhile, I boiled some whole-wheat penne pasta.
I minced an Anaheim chili and tossed it with the squash mixture after it was cooked.
When everything was cooked, I cut the corn off the cob and tossed it with the squash, sprinkled everything with Parmesan and salt. I tossed it and we ate it atop the pasta.
If you use Anaheim chilies, be careful to wear gloves while you handle the seeds, which can be spicy and might burn your skin.
I minced another chilie pepper for tacos. Delicious, fresh pungent pepper flavor I could smell. Definitely cool. I mean hot. I mean …. whatever.